>  ML> I'd find the concept troublesome. Of course, I don't
>  ML> worry much about conventions and schedules.
> Different life styles.

As you and I have both noted before. At least neither
of us sneers too much at the other's.

>  ML> >  ML> >  ML> might actually be right. On the other hand, tons of
>  ML> >  ML> >  ML> things get written that just plain aren't right.
>  ML> >  ML> > Leaving us to ferret out which are right, which are pure
>  ML> baloney. >  ML> And often without the necessary tools.
>  ML> > Those are often useful. (G)
>  ML> Well, more often than often.
> Too often for your liking?

Perhaps, but it's in the nature of the beast, so I've got
to take it.

>  ML> >  ML> Even with a savory coating, French fries often seem
>  ML> >  ML> to benefit from a ketchupy bath.
>  ML> > Not for my taste buds.
>  ML> Spoken like someone who actually likes potatoes.
> In some forms. Other forms I can just as well leave them behind.

As I wrote a day or two ago, I've been eating in a region
where every restaurant from the simplest to the most elaborate
serves friets with just about everything.

>  ML> >  ML> Doesn't matter. I can skip a meal or three without
>  ML> >  ML> adverse effect.
>  ML> > I'll notice it in my blood sugar.
>  ML> I might or might not. Thing is that I don't suffer
>  ML> severely when I get low blood sugar.
> I don't want mine to go too extreme in either direction.

I have collapsed on the street once or twice but do
not make a habit of it.

>  ML> > Posting what you are or are not thankful for.
>  ML> Oh, going back to the previous subject. I didn't
>  ML> catch that.
> No big deal, is it something worth posting or not?

Doesn't matter - if it's not worth posting, it's no great
loss. It's not as if this echo is so busy that we begrudge
the bandwidth.

---------- Recipe via Meal-Master (tm) v8.00

      Title: Endive, Beet And Red-onion Salad
 Categories: Salads
      Yield: 4 servings

    1/2 lb Raw Beets, trimmed                  1 tb Red Wine Vinegar
      3    Heads of Belgian Endives, md        3 tb Vegetable oil
      1    Red onion                           4 tb Finely Chopped Parsley
      1 tb Dijon Mustard

  Place the beets in a saucepan and add water to cover with salt. Bring to
a
  boil until the beets are tender, about 30 minutes, depending on the size
or
  age of the beets. Drain and let cool. Remove the skins and slice the
beets.
  Trim off the bottom of the endives and cut them into 1 1/2 inch strips.
  Drop the pieces into cold water. Drain and pat dry. Peel and slice the
  onion. Combine the mustard, vinegar, salt and pepper in a salad bowl. Add
  the oil and blend well with a wire whisk. Add the beets, endive, onion
and
  parsley. Toss well and serve. Serves 4. From The Gazette 90/12/12.

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